MILLET, FRUIT AND NUT PORRIDGE

Millet is a nutritious gluten-free grain that is very versatile and can be used for breakfast porridge, as a side dish for lunch and dinner, or to bulk up soups and salads.

Here is a simple recipe for a vegan, gluten, egg and dairy-free breakfast that can be whipped up in 10-15 minutes.

One serving of this breakfast will also fulfill 19% of average daily adult fibre requirements, give you 11% of average required daily protein, 23% of magnesium, 21% of potassium, 18% of iron, 37% of your daily vitamin E, and provide you with a good supply of a range of B vitamins, which are needed for maintaining good energy throughout the day.

Preparation time: 5 min to prepare, 7-10 min for cooking

Ingredients (3 portions):

  • 1 cup of millet
  • 1.5 cups of water
  • 300 ml of unsweetened almond milk
  • 1 pear
  • 3 table spoons of raisins
  • A handful of almonds (you can also replace these with other nuts if you prefer)
  • 3 table spoons of mixed berries

How to make it:

Bring the water to a boil and add in millet. Simmer on medium temperature for 7-10 minutes to get the desired consistency.

Once the millet is cooked, drain the excess water and mix in berries, sliced pear and almonds, raisins and almond milk. If you prefer a warmer breakfast, you can also warm up the almond milk first.

Transfer to breakfast bowls and enjoy!